I'm normally more of a cake or ice cream over cookie kind of person, but sometimes a good old fashioned cookie really hits the spot. These apple-based cookies are soft and puffy and filled with chocolate covered caramel to mimic caramel apples, which are one of my favorite treats in the world!
CARAMEL APPLE SNICKERDOODLES
Servings: Around 32 cookies
Time: 45 minutes
Ingredients:
1 bag of Rolos or (preferably) Rolo Minis
3 apples, peeled & shredded
2 1/2 cups all-purpose flour
1 cup sugar
1 cup butter, softened
1/2 cup brown sugar
2 large eggs
2 tsp cinnamon
2 tsp vanilla extract
1 tsp cream of tartar
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
Directions:
Preheat oven to 350 degrees F. Line four baking sheets with parchment paper or a silicone mat.
Take the shredded apples and place them in a clean dish towel. Squeeze as much water as possible as you can out of the apples. There will be a lot, but it's important to get them nice and dry so that the batter doesn't get bogged down.
In a medium bowl, combine the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
In a larger bowl, combine the butter, white and brown sugar, eggs and vanilla. Mix until nice and creamy, and then fold in the dry ingredients.
Finally, add in the shredded apples and as many Rolos as you want in the cookies. I usually add between forty and fifty large size candies and eyeball the mini ones.
If you want, you can make a half cinnamon, half sugar mixture and roll the cookies in them before rolling the dough into balls and spacing them on the baking sheets.
Bake in the preheated oven for 11 to 12 minutes. Cookies will look puffed up when done. Allow them to cool for 5 minutes, during which they will deflate to give that snickerdoodle texture.
Enjoy!
